# What You Need:
→ Pasta
01 - 10.5 oz ditalini pasta
02 - Salt, for pasta water
→ Sauce
03 - 2 tablespoons unsalted butter
04 - 2 cloves garlic, minced
05 - 1 tablespoon finely grated fresh ginger
06 - 2 tablespoons white miso paste
07 - 1 tablespoon soy sauce
08 - ¾ cup heavy cream
09 - ¼ cup reserved pasta water
→ Finish & Garnish
10 - 3 scallions, thinly sliced
11 - 2 teaspoons toasted sesame oil
12 - 2 tablespoons toasted sesame seeds
13 - Freshly ground black pepper, to taste
14 - Optional: chili flakes, for heat
# Directions:
01 - Bring a large pot of salted water to a boil. Add ditalini and cook until al dente according to package instructions. Reserve ¼ cup pasta water, then drain the pasta.
02 - Melt the butter in a large skillet over medium heat. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
03 - Stir in the white miso paste and soy sauce until fully combined with the aromatics.
04 - Pour in the heavy cream, stirring continuously until the sauce is smooth and slightly thickened, about 2 to 3 minutes.
05 - Add the reserved pasta water gradually to loosen the sauce as needed.
06 - Add the cooked ditalini to the skillet and toss thoroughly to coat with the creamy miso sauce.
07 - Remove from heat. Drizzle toasted sesame oil over the pasta and toss once more.
08 - Plate immediately, garnishing with scallions, toasted sesame seeds, freshly ground black pepper, and optional chili flakes.
